This is my favorite oatmeal raisin cookie recipe, tweaked over the years to be a little spicier, a little more savory than the Quaker Oats classic for your grown up palette. So good with a strong cup or tea or coffee.

This recipe will make about 3 dozen medium size cookies.

Preheat oven to 375

1/2 lb (2 sticks) unsalted butter, softened to room temperature

1/2 cup white sugar

3/4 cup brown sugar lightly packed

2 eggs

1/4 cup strong honey (something dark w/ good flavor)

1 tsp vanilla

1 1/2 tsp cinnamon

1/4 tsp ground cardamon

1/2 tsp salt

1 tsp baking soda

1 cup white flour

1/2 cup whole wheat flour

*4 cups rolled old-fashioned rolled oats

1 1/2 cups golden raisins

1/2 cup crystallized ginger

*3 cups if you want a more spread out chewy cookie

Cream butter and sugar together until light and fluffy

Whisk in eggs, honey, and vanilla

In a separate bowl, combine all dry ingredients except oats, ginger, and honey

Gradually stir the dry into the wet

Stir in the oats, raisins, and ginger

Drop rounded tablespoons onto an ungreased cookie tray

Bake in the center of the oven 15-18 minutes, or until golden brown and no longer shiny on top